Creamy Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Savor the velvety warmth of roasted butternut squash blended into a rich, creamy soup accented with white beans and a tangy swirl of Greek yogurt. This balanced bowl offers a harmonic blend of sweet roasted squash, savory aromatics, and a hint of olive oil, making it a satisfying meal from breakfast to dinner.

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NUTRITION

572kcal
Protein
32.6g
Fat
6.1g
Carbs
103g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (approx. 400g)

1 cup White Beans (approx. 240g)

1/2 cup Nonfat Plain Greek Yogurt (approx. 120g)

1 medium Onion (approx. 110g)

3 cloves Garlic

1 tsp Olive Oil

2 cups Low-Sodium Vegetable Broth

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash into 1-inch pieces. Toss the cubes with half of the olive oil, a pinch of salt, and pepper.

  • 2

    Spread the squash cubes on a baking sheet in a single layer and roast for about 25-30 minutes until they are tender and slightly caramelized.

  • 3

    While the squash is roasting, finely dice the onion and mince the garlic.

  • 4

    In a large pot, heat the remaining olive oil over medium heat. Sauté the diced onion until translucent, about 4-5 minutes, then add the minced garlic and cook for an additional 1 minute until fragrant.

  • 5

    Add the roasted squash and white beans to the pot, then pour in the vegetable broth. Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld.

  • 6

    Using an immersion blender (or transferring in batches to a blender), blend the soup until smooth, leaving a few chunks for texture if desired.

  • 7

    Stir in the Greek yogurt to add creaminess and adjust the seasoning with salt and pepper. Warm through on low heat—do not boil once the yogurt is added to prevent curdling.

  • 8

    Serve hot and enjoy your nutritious, velvety roasted butternut squash soup.

Creamy Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Savor the velvety warmth of roasted butternut squash blended into a rich, creamy soup accented with white beans and a tangy swirl of Greek yogurt. This balanced bowl offers a harmonic blend of sweet roasted squash, savory aromatics, and a hint of olive oil, making it a satisfying meal from breakfast to dinner.

NUTRITION

572kcal
Protein
32.6g
Fat
6.1g
Carbs
103g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (approx. 400g)

1 cup White Beans (approx. 240g)

1/2 cup Nonfat Plain Greek Yogurt (approx. 120g)

1 medium Onion (approx. 110g)

3 cloves Garlic

1 tsp Olive Oil

2 cups Low-Sodium Vegetable Broth

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash into 1-inch pieces. Toss the cubes with half of the olive oil, a pinch of salt, and pepper.

  • 2

    Spread the squash cubes on a baking sheet in a single layer and roast for about 25-30 minutes until they are tender and slightly caramelized.

  • 3

    While the squash is roasting, finely dice the onion and mince the garlic.

  • 4

    In a large pot, heat the remaining olive oil over medium heat. Sauté the diced onion until translucent, about 4-5 minutes, then add the minced garlic and cook for an additional 1 minute until fragrant.

  • 5

    Add the roasted squash and white beans to the pot, then pour in the vegetable broth. Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld.

  • 6

    Using an immersion blender (or transferring in batches to a blender), blend the soup until smooth, leaving a few chunks for texture if desired.

  • 7

    Stir in the Greek yogurt to add creaminess and adjust the seasoning with salt and pepper. Warm through on low heat—do not boil once the yogurt is added to prevent curdling.

  • 8

    Serve hot and enjoy your nutritious, velvety roasted butternut squash soup.